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  • The Australian Women’s Weekly Food

    THE GOOD OIL

    Sep 01, 2019 5 minutes
    LOCATION PHOTOGRAPHY BRETT STEVENS LOCATION STYLING MICHELE CRANSTON FOOD PHOTOGRAPHY JOHN PAUL URIZAR FOOD STYLING MICHAELA LE COMPTE
    Olives are harvested between April and June, so look for the harvest year on the label and choose oil from the current season.

    GREEN OLIVE PASTE

    PREP TIME 10 MINUTES MAKES ABOUT 1 CUP

    2 preserved lemon quarters
    1 tablespoon harissa (see notes)
    1 clove garlic, crushed
    250g large green olives, pitted
    ⅓ cup (80ml) extra virgin olive oil

    1 Remove flesh from lemon; discard. Chop rind finely. Combine rind, harissa and garlic in a small food processor; process until a paste.

    2 Add olives and pulse, adding oil in a thin, steady stream, until it forms a-coarse paste. Season to taste with freshly ground pepper.

    3 Serve with thinly sliced baguette, if desired.

    TEST KITCHEN NOTES

    Green olive paste is a versatile fridge staple. Keep

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